Method

For the mushrooms, in a large bowl, whisk together the garlic, miso, soy sauce, maple syrup, lemon zest, juice, chilli and olive oil until smooth. Add the sliced mushrooms and toss to coat. Set aside for 20 minutes to allow the mushrooms to marinate. Place a large dry frying pan over medium-high heat. Tip the mushrooms and marinade into the hot pan, and spread out the mushrooms in an even layer, cut side facing down. Cook for 4 minutes on each side until deeply browned, juicy and tender. Remove from the heat, transfer the mushrooms and any liquid to a bowl, and cover to keep warm.

For the kumara rösti, place the grated kumara in a clean muslin or thin tea towel, wrap and squeeze over the kitchen sink to remove as much excess liquid as possible. Transfer the kumara to a large bowl. In a frying pan over medium heat, dry toast the cumin and black mustard seeds for a couple of minutes until fragrant and starting to pop. Transfer the seeds to a mortar & pestle and grind to a powder, as fine as you can be bothered making it. Add the ground seeds to the kumara, along with the chopped onion, herbs, chickpea flour, black pepper, salt and 3 tbsp olive oil, mixing together well. Heat the remaining 2 tbsp olive oil in a large frying pan over medium heat. Using your hands, shape the mixture into 4 large balls, approx. 150g each, squeezing to make them nice and compact, and gently flatten into 1cm-thick patties. Cook the röstis in the hot oil for 5-7 minutes on each side, until golden, crisp and cooked through. Transfer to a paper towel-lined plate to drain.

For the avo-mint smash, place the avocado flesh in a medium bowl and mash with a fork. Add the chopped mint, yoghurt and ground chilli and using the fork, mix for a few seconds until nicely whipped. Add the lemon juice and season to taste with sea salt.

Serve the röstis immediately while still warm, topped with the avo-mint smash, miso mushrooms, a drizzling of any mushroom oil and extra coriander leaves.